Semolina-Cured Ricotta Gnudi with Brown Butter, Sage & Lemon

⏱ 45 min · Serves 4

Pillowy ricotta dumplings, cured overnight in semolina until they form a delicate skin, then poached and rolled in nutty brown butter with crisped sage. Barely any work on the day — just an overnight nap in the fridge — and the payoff is properly restaurant-level.

Per serving: 540 kcal · 22.0g protein · 22.0g carbs · 41.0g fat

Ingredients

• 500g whole-milk ricotta, well drained overnight
• 80g Parmesan, finely grated, plus extra to serve
• 1 egg yolk
• Zest of 1 lemon
• Pinch of freshly grated nutmeg
• 1 tsp fine sea salt
• Black pepper
• 400g fine semolina (for burying — mostly reusable)
• 120g unsalted butter
• 20 fresh sage leaves
• 1 tbsp lemon juice
• Flaky sea salt

Method

1. Tip the ricotta into a sieve lined with muslin set over a bowl and drain in the fridge overnight (or at least 4 hours). It should be thick and almost crumbly.
2. Mix the drained ricotta with the Parmesan, egg yolk, lemon zest, nutmeg, fine salt and plenty of pepper until smooth. Do not overwork.
3. Spread half the semolina in a deep tray in an even 2cm layer. Roll walnut-sized balls of the mixture (about 24) with lightly damp hands and nestle them onto the semolina, spaced apart.
4. Bury them completely under the remaining semolina, cover, and refrigerate for 18–24 hours. The semolina draws out moisture and forms a fine skin.
5. Bring a wide pan of well-salted water to a bare simmer. Lift out the gnudi and brush off excess semolina with a pastry brush.
6. Poach in batches for 3 minutes, until they float and feel just set. Lift out with a slotted spoon onto a tray.
7. Meanwhile, melt the butter in a large frying pan over medium heat until it foams, smells nutty and the milk solids turn golden. Add the sage and fry 30 seconds until crisp.
8. Add a splash of the poaching water and the lemon juice to the pan to emulsify, then slide in the gnudi and roll them gently in the sauce for a minute.
9. Serve 6 per plate, spooning over the butter and sage, with extra Parmesan and flaky salt.